Maisy’s Skillet Noodle Casserole

1 large onion, chopped fairly fine

4 or 5 large cloves garlic, finely diced, smashed

1 lb organic beef or bison, ground

2 Tbsp Beef Base (less if desired)

1 can of tomato soup, or tomato paste equivalent, or tomato sauce, or … tomato you-name-it (can use more than 1 can of soup amount if desired as well)

1 Tbsp Deli Mustard

1 tsp Worcestershire sauce

1 tsp dry basil

1 pkg medium egg noodles

water
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1 cup sour cream (optional) or yogurt, etc.

Cheddar cheese, shredded (optional) or any other cheese you prefer
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  1. In large skillet cook onion in olive oil for a few minutes, then add garlic, stir frequently until onions are translucent.
  2. Add ground meat and brown, stirring frequently to break into small bite size pieces.
  3. Add Beef Base, Mustard, Worcestershire sauce and basil to the pan.
  4. Add tomato and stir well.
  5. Add 1 cup water, and stir in the entire package of dry noodles, combining with the meat & sauce mixture as well as can.
  6. Slowly add more water to the pan, covering the noodles entirely. Bring to a boil, then bring the temperature down to simmer, and put a lid onto the pan. Cook for about 15 minutes. (add more water if needed)
  7. Stir in 1 cup of sour cream, and allow to heat through.
  8. Sprinkle Cheddar cheese on top and cover with lid, keeping heat on low, until cheese melts.
  9. Serve from the pan, or gently turn into a dish for serving.

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